Easy Arugula Basil Pesto with Pecans Homemade Recipe

If you’re tired of plain sauces and want something bold, try this. Our Arugula Basil Pesto with Pecans is a tasty twist on the classic pesto recipe. It’s packed with fresh herbs, creamy cheese, and buttery nuts. This is the kind of sauce that upgrades any meal in minutes. Use it on pasta, sandwiches, pizza, or even as a dip. It’s an easy, quick, and flavorful way to brighten your plate.

This fresh pesto recipe is ready in under 15 minutes. It’s rich from the pecans and smooth with olive oil. You’ll taste the spicy bite of arugula and the sweetness of basil. Great for summer meals or meal prep all year round. And it’s full of healthy ingredients and can be made dairy-free. Let’s learn how to make this creamy, flavorful pesto at home!

Ingredients List

This pesto uses a mix of greens, nuts, and cheese. The base is made from fresh arugula and basil. We use pecans for a nutty, creamy texture. Garlic adds kick, while Parmesan brings the savory flavor. Olive oil makes it smooth and rich. It’s a quick and healthy sauce using simple ingredients.

2 cups fresh arugula
1 cup fresh basil leaves
½ cup pecans (toasted)
3 garlic cloves
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
Salt and pepper to taste

Nutritional Information

This pesto may taste rich, but it’s full of good stuff. Arugula and basil offer vitamins A and C. Pecans give healthy fats and help keep you full. The cheese and nuts also provide some protein. It’s a smart, flavorful way to add nutrition. Each spoonful adds both taste and energy.

Calories: 250
Fat: 22g
Carbohydrates: 7g
Fiber: 1g
Protein: 6g
Saturated Fat: 4g

How to Make It

This pesto comes together fast in just one blender. You don’t need to cook much, just toast the nuts. The rest is about mixing the right textures. It’s fun, easy, and takes less than 15 minutes. Even beginners can master this pesto recipe. Let’s walk through the steps!

Step 1: Toast the Pecans

Heat a dry skillet over medium heat. Add the pecans and toast for 3–5 minutes. Stir often so they don’t burn. You’ll know they’re ready once they smell nutty. Toasting adds more depth and flavor. Set aside to cool slightly before blending.

Step 2: Blend the Greens and Nuts

In a food processor, add the arugula, basil, and toasted pecans. Pulse a few times to break them down. Don’t blend until smooth; a bit chunky is perfect. This helps keep a bold texture in the pesto. You can scrape the sides between pulses. Make sure all leaves and nuts are evenly chopped.

Step 3: Add Garlic and Cheese

Now drop in the garlic cloves and Parmesan cheese. Pulse a few more times to mix everything well. The garlic will blend with the herbs and nuts. This is where the savory and spicy notes come alive. If you want less spice, use just 1–2 garlic cloves. Scrape down again if needed.

Step 4: Pour in Olive Oil Slowly

While the food processor is running, slowly pour in the olive oil. This helps everything mix smoothly. You’ll notice it turns into a creamy, thick sauce. If it looks too dry, add a little more oil. The slow pour also helps the pesto stay together. Blend until the consistency is just how you like it.

Step 5: Season and Taste

Add a pinch of salt and pepper. Give it one last quick pulse. Taste and adjust if needed. You can add lemon juice if you want extra brightness. Once it’s seasoned well, your pesto is ready! Scoop it into a jar and use it however you like.

Healthier Alternatives for the Recipe

Want to switch things up or meet dietary needs? This recipe is easy to change based on your goals. You can skip the nuts or use different greens. Go dairy-free or lower the fat if needed. It’s still full of bold, fresh flavor. Try one of these healthy pesto swaps!

Nut-Free: Use sunflower seeds or pumpkin seeds
Vegan: Replace Parmesan with nutritional yeast
Lower Fat: Use less oil or try avocado oil
Extra Greens: Add spinach, kale, or parsley
Lighter Garlic: Use roasted garlic for a mellow flavor

Serving Suggestions

Fresh homemade arugula basil pesto in a glass jar with natural ingredients arranged nearby for a vibrant, fresh kitchen look.

This pesto is super versatile and fun to use. It can be a sauce, spread, or dip. Add it to pasta for an easy meal. Spread it on toast or grilled cheese sandwiches. Drizzle over pizza or cooked veggies. It turns boring meals into flavor bombs.

Toss with Pasta: Add warm noodles and extra cheese, or try it in something fresh and vibrant like this Easy Mexican Street Corn Pasta Salad.
Spread on Sandwiches: Use instead of mayo or mustard
Pizza Sauce: Try it with ricotta, tomatoes, or mozzarella
Dip for Veggies: Pairs great with carrots and cucumber
Grilled Chicken or Fish: Spoon on top before serving

Common Mistakes to Avoid

Pesto is easy, but a few things can go wrong. Using old ingredients hurts the flavor. Blending too much makes it mushy. Not toasting the nuts leaves flavor behind. Oil must go in slowly to blend well. Here’s what to watch out for.

Over-Blending: Makes pesto watery and dull
Skipping Toasting: Toasted nuts = deeper flavor
Using Dry Herbs: Always use fresh basil and arugula
Pouring Oil Too Fast: Won’t get that smooth texture
Forgetting to Taste: Always adjust salt, pepper, and garlic

Storing Tips for the Recipe

Pesto lasts days and even freezes well. Please keep it in the fridge in a sealed jar. To keep it green, add a layer of oil on top. Or freeze it in ice cube trays for easy use. Pesto is great for meal prepping. Here’s how to store it right.

Fridge: Store in an airtight jar for up to 7 days
Oil Layer: Pour olive oil on top before sealing
Freezer: Freeze in ice cube trays, then move to a freezer bag
Thawing: Let thaw overnight in the fridge
Don’t microwave: It can break the texture; thaw slowly

Conclusion

Styled kitchen counter with a jar of arugula basil pesto and scattered fresh ingredients including basil, arugula, chopped pecans, and parmesan.

This Arugula Basil Pesto with Pecans is more than a sauce. It’s a fresh, zesty flavor booster for all your meals. Easy to make, healthy, and full of real ingredients. Even better, it takes less than 15 minutes. Try it on pasta, toast, or even roasted veggies.

Whether you’re vegan, gluten-free, or just hungry, it works—no more boring dinners or store-bought sauces. With just a few ingredients, your food gets a big upgrade. Share your pesto with family and friends, they’ll love it. Now go ahead, blend some green magic and enjoy.

FAQs

Yes, arugula basil pesto can be made dairy-free by skipping the cheese or using a vegan alternative like nutritional yeast.

Store arugula basil pesto in an airtight jar in the fridge for up to 5 days to maintain freshness and flavor.

Absolutely! Arugula basil pesto freezes well—use ice cube trays, then transfer cubes to a freezer bag for up to 3 months.

Arugula basil pesto has a peppery bite, and pecans provide a buttery, mellow richness compared to pine nuts or walnuts.

Yes, though it will taste spicier. Balance it by adding a bit more olive oil or lemon juice to mellow the flavor.

Toss it with pasta, drizzle over roasted veggies, spread on sandwiches, or swirl into soups for a herby, nutty kick.